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These chips are an easy quick snack when your child wants something to nibble on between meals. - Pam


3 ripe bananas
G cup (60 mL) SCD-legal apple juice
G cup (85 g) honey
2 cups (440 g) unsweetened finely shredded coconut


1. Peel the bananas, and cut into J-inch rounds
2. In a medium bowl, mix together the apple juice and honey until they are dissolved into each other
3. Place the shredded coconut in a separate bowl
4. First, dredge the bananas in the juice-honey mixture
5. Next, take each slice and gently roll in the shredded coconut bowl, so that they are coated with a coconut layer on the outside
6. Make sure not to break or mush them during this process so that they retain their flat circular shape for baking
7. Place them on a flat baking sheet pan with in a pre-heated oven set at 170°F (or lowest setting), with space between each chip so that they are able to bake properly
8. Allow to bake/dehydrate for 5-6 hours until they reach the consistency of a dry chip (they might still by chewy)
9. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut


80-100 chips

This recipe originally appeared in the cookbook section of The SCD for Autism and ADHD by Pamela Ferro & Raman Prasad.

The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad is licensed under CC BY-NC 4.0